Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production
Titel:
Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production
Auteur:
Bayazitov, Kamil R. Ivanov, Maksim S. Gelazov, Robert K. Barua, Subhrajit Lavrentev, Filipp V. Antsyperova, Mariia А. Fedorov, Aleksei А. Iakovchenko, Natalia V.